Vegan Lemon Miso Kale

Last weekend, I attended a cookout where another guest brought a lemon miso kale dish.  I thought I had died and gone to green leafy heaven.  I could barely wait to get my farm share this week and attempt to reproduce it.  Sadly for me, there wasn’t any regular kale in the selections, but I was pretty sure that dinosaur kale would work well enough (and then one of my dang kids chopped up 1/3 of what I picked to give to the lizards, so I didn’t get to make as much as I wanted – grr).  I had planned to look up some recipes, but then when I got home last night, I was in a hurry and just decided to wing it.  This is what I came up with.

2 bunches kale – washed and cut
1/2 sweet onion – diced
1 cup diced carrot
1/2 inch fresh ginger minced
3 T gold miso paste
1 cup water
1 lemon, sliced

Place onion, carrot, and ginger in large fry pan with water and cook on medium until carrots are tender crisp.  Add miso and stir until disolved.  Juice 2/3 of lemon into pan.  Add kale, remaining slices of lemon (for taste and prettiness), toss in miso lemon sauce, and cook until wilted.

And that’s it.  Let it cool slightly before serving and more of the sauce will adhere to the kale.  Extra sauce is great served over brown rice.  It was a big hit here with the non-green-haters.

L

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4 Responses to Vegan Lemon Miso Kale

  1. Love this recipe! This is my kind of dish!

  2. Jen Boudreau says:

    Thanks Lorin! I will try this out tonight and let you know how it goes.

  3. I’m loving reading your recipes, and I’m filing some of them for the much cooler weather. Ever since I participated in the Fall 2010 and Spring 2011 cleanses with Cate Stillman, I have been experimenting with more living foods (/raw foods).

    I’m wondering if you have any delicious recipes up your sleeve for representation on that front.

    • theveganasana says:

      Hi, Richard! I don’t do a lot of raw recipes, only because my family is less likely to eat them (kids). But, I’ll try to remember to post those that I do make.

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